I can never get my dough to be so stretchy and stable. How do I do it? Less Yeast? Less time in the fridge? I ususally let it ripen for 3 days in the fridge.
Nah this is to try and get better at spinning my pillow when I’m bored. It’s good arm exercise. Aaaand it just went careening off into an old cup of sprite. I knew I should’ve thrown that away.
Yo! I have many recipes good for stretching, they are super springy and I prefer to use Neapolitan or NY style because they ferment and are airier for tossing but you need to remember not to spin aggressively and DO NOT roll it out(with a pin) you will just waste days of fermentation in the fridge by taking out the air and if you intend to eat it use the bottom side up as there are holes on the bottom good for catching sauce! You can leave them up to a week to make sourdough Here are the links: NY style Pizza: ruclips.net/video/SDpCzJw2xm4/видео.html Fermentation process: ruclips.net/video/o4ABOKdHEUs/видео.html
so fun , so good ..... highly recommended catering
Just awesome!❤
Straight forward and easy to follow instructions. Trying this tonight!
very clear and you makes it really easy to understand...
This looks so good that it doesnt look real. Would be a cool skill to have
Such a pretty face
@@wb1847 such a weirdo here
Thanks chef
Exactly what i wanted to know. No useless blabla, straight to the point and easy to follow instructions. 👍
Please someone tell me the recipe for the dough...
So good, thanks a million
Thanks from Germany
Oh, damn that was amazing flourish. I still learning how to spin a pizza.
Thank you! :)
Hey man, thanks for the video!
Awesome!
can u share the dough recipe?
Nice thanks
He makes it look so easy.
I'd like a pizza dough recipe, please.
I agree with The Algerian
What happened to all the videos you promised??
Nice bro
I am learning how to toss dough for my job. I like your way better! Thank you
dough recipe thanks.
Trying to learn how to spin pizza so I can get a pay raise, thanks man
Wow
I can never get my dough to be so stretchy and stable. How do I do it? Less Yeast? Less time in the fridge? I ususally let it ripen for 3 days in the fridge.
Your dough is super tough, can you share the recipe with me?
Thanks mate
@Justin Wadstein Sleight of Hand Pizza, why would someone want wet dough or dry dough? and does it affect taste or quality?
How does your dough not rip from throwing it so high and catching it with your fingers?
How come there not any more
videos?
Smooth moves
Wwwwoooooooooowwwwww
When you spin it, how do you keep your fingers from making a hole?
Cut your fingernails
How is the yellow spin trainer called? I can`t find this tool.
Share us the dough recipe please
Awsome
good job
How can i learn to spin a 10” dough . Or is that not likely with a smaller dough
Bro 👏👊🏽
Want more about Pizza!
Why I get to many bubbles on my pizza in the oven!?
😍😍😍
Ive tried this in poolish dough it rips apart .
where are the videos, Lebowski?
What was that yellow dough?
it is a trainer not an actual pizza he just uses it to practice
you can eat it but is probably disgusting
crazy man
is you a ninja?
The pizza God
Sorry sir if we make pizza can't use fingerring
i heard that if you add a lot of salt it makes the dough stronger and easier to toss and do tricks, is that true?
@Onur Akar thank you
I Had A Friend Who Started
To Practice Spinning Out Pizza,
He Was Always Putting Pizza In The
Floor, He Was Working Dominos And
Pizza Hut.
Amén.
Que buen video
Oh my god! I’m doing it! IM DOING IT!!!
That was epic
Ima that tomorrow.
Nah this is to try and get better at spinning my pillow when I’m bored. It’s good arm exercise.
Aaaand it just went careening off into an old cup of sprite. I knew I should’ve thrown that away.
I work at dominos and our dough is nowhere near stiff enough to do that😮💨
it looks way too easy in your hands sir😂
ok but your not really explaining the hand movements
So you just spin it he said
how to spin the dough, you just do it.
Hi chief I'm working on a Italian restaurant in India with Italian dough can tell me a much better dough recipe not strecheble
Yo! I have many recipes good for stretching, they are super springy and I prefer to use Neapolitan or NY style because they ferment and are airier for tossing but you need to remember not to spin aggressively and DO NOT roll it out(with a pin) you will just waste days of fermentation in the fridge by taking out the air and if you intend to eat it use the bottom side up as there are holes on the bottom good for catching sauce! You can leave them up to a week to make sourdough
Here are the links:
NY style Pizza: ruclips.net/video/SDpCzJw2xm4/видео.html
Fermentation process: ruclips.net/video/o4ABOKdHEUs/видео.html
Wow
Salt, sugar, yeast, water, and enriched flour. That's it!